Spicy Butternut Squash Curry with Coconut Milk
Butternut squash simmers with onion, garlic, ginger, red chilli, coconut milk, lentils, and tomatoes, spiced with cumin.
- 500 g butternut squash
- 1 medium onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 1 small red chilli
- 400 ml coconut milk
- 200 g tinned chopped tomatoes
- 50 g red lentils
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp olive oil
- 10 g fresh coriander
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and dice butternut squash into 2cm cubes.
- Step 2
Chop onion, mince garlic and ginger, and finely chop red chilli.
- Step 3
Heat olive oil in a pan over medium heat.
- Step 4
Sauté onion until softened.
- Step 5
Add garlic, ginger, and chilli and cook for 1 minute.
- Step 6
Stir in curry powder, cumin, and coriander.
- Step 7
Add butternut squash, coconut milk, tinned tomatoes, and red lentils.
- Step 8
Season with salt and pepper.
- Step 9
Bring to a simmer, then reduce heat and cook for 25-30 minutes, or until the squash is tender.
- Step 10
Garnish with fresh coriander before serving.
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